Zucchini and Potato Bake

Submitted by CookingBlues

"I found this recipe on Allrecipes.com, and changed it up a bit. I use a whole wheat Zesty breadcrumb my store has, but Italian seasoned are also really good too. Also, I sometimes change up the veggies according to what is seasonal: broccoli, carrots, onions, parsnips, or quartered fresh mushrooms. I love this cause it is really easy to throw together and change with what I have in the fridge. Just remember the cooking times of the veggies - squash and peppers cook faster than potatoes. Either cut the faster cooking veggies larger.....or cut the slower cooking veggies a bit smaller. This way everything can cook together and come out tasty!"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 2 medium yellow squash, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 garlic clove, sliced
• 1⁄2 cup dry breadcrumbs, seasoned
• 1⁄4 cup parmesan cheese, shredded (optional)
• 1⁄4 cup olive oil
• paprika
• salt
• ground black pepper

directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
2. In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat.
3. Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again.
4. Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat.
5. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.